Make Pâte Brisée (see recipe below for instructions on how to prepare and blind bake).

Preheat oven to 375.

To make caramel filling, melt the butter in a small saucepan. Add the flour and whisk to form a roux. Whisk for several minutes to remove starchy taste.

Add water and sugars, then bring to a boil. Continue whisking and reduce to a simmer. Cook for several minutes, until the sauce is completely smooth.

Whisk in cream and vanilla. Set aside.

After your apples are peeled, cored, and chopped, mix them in a small bowl with the spices.

Evenly divide the apples between the 6 tartlets. Drizzle with caramel sauce. If the sauce is too thick, whisk in additional cream to reach a thick but pourable consistency. Save any leftover sauce to serve with the tarts.

Slowly add the water with the machine running just until the dough forms a ball.

Chill for at least 2 hours.

Roll into tartlet molds, chill for 30 minutes, dock, and then blind bake at 400 degrees for around 20 minutes, or until crust is golden and flaky (see notes).

Notes

You need to work very carefully with the dough here. Since the tartlets are small, you want to roll the dough as thin as possible. Paper thin, if you can. If there is a lot of dough in each tartlet, the filling won’t stand out.

While working with the dough, you always want it to be cold. Pâte Brisée can become elastic once it gets too soft or overworked. Break up the dough into separate pieces and work with a small amount at a time while the rest is being chilled. If you keep balling it up and trying to roll it out again, it will shrink. This doesn’t matter so much with something like a galette, but with small tarts you want the walls to extend all the way up.

After you roll the dough into the tartlet molds, chill for at least 30 minutes. Then poke numerous tiny holes the dough with a small point such as a fork, bamboo skewer or push pin. This is known as docking and it will prevent air bubbles from forming and causing the dough to rise.

After you dock the dough, place parchment paper in the middle of each tart, then topping with uncooked beans. This is additional protection against the dough rising.

I bet when you finally closed your eyes you saw tarts of all shapes and sizes!

This is beautiful and I can only imagine how yummy.

http://kosherculinary.wordpress.com Kosher Culinary and Pastry

I love your blog …. I really want to try these Apple Tartlets next week for a Jewish holiday Party I am hosting… in total how long does it usually take to make these?

http://www.savorysimple.net Savory Simple

It depends how fast you can roll out the dough. Preparing the apples and caramel doesn’t take long, maybe 15-20 minutes. The dough can be made quickly but you need to chill it before rolling and again before baking. So when you add in the 2 1/2 hours of chill time, you’re looking at 3 hours not counting the time to roll and bake the tartlets. I would give yourself 3 1/2 to 4 hours.

Or, even better, make it in stages. This is how I prefer to make tarts. Prepare the dough, roll it out and bake it the day before you need it. The rest is fast!

Flip’s Foodie Files

They’re adorable!

http://thecompletecookbook.wordpress.com thecompletecookbook

Lovely.
:-) Mandy

frugalfeeding

Oh wow, that looks simply incredible… the photo is just fantastic.

http://fashionfitnessfoodie.wordpress.com fashionfitnessfoodie

So cute and i love the picture…very classy!

http://hellopalz.wordpress.com Hellopalz

Love your food photo… I can say that it looks like ‘the dance of caramel tartlet’!

http://www.savorysimple.net Savory Simple

My hubby says it looks like the tart came to a sudden halt!

http://hellopalz.wordpress.com Hellopalz

I do agree… the dance pose n steps in my mind was similar…he he he

NancyC

Those look so delicious!

themakeupcase

This looks so yummy! I wish I was a good cook alas, I seem to be far to clumsy in the kitchen. Your blog photos are amazing.

as i told you before, pate brisee always makes me cry. i have to watch you in action, jen!

and the photo looks like a shooting star… that needs to land in my friggin mouth. i still need to make plans to go apple picking this year.

http://www.savorysimple.net Savory Simple

If you and Devin want company when you go apple picking, I’m about to run out this weekend!

Kay aka Babygirl

Oh wow.. these Caramel Apple Tartlets look amazing. I also love the presentation from the photo above. You have totally outdone yourself. Gotta save this recipe

Katharina

Oh my goodness! This recipe sounds wonderful :D I’ve been going to the market up here in Manhattan and enjoying all the varieties of apples New England has to offer. Green apples are plentiful in my place ;) I also love all of the other recipes you have on your blog! Such a wonderful place to stumble upon.